Microorganisms and Fermentation of Traditional Foods (Food Biology Series)

Fermentation

by: Ramesh C. Ray · Montet Didier

Hardcover

ISBN: 978-1-4822-2308-8

ISBN-10: 1-4822-2308-2

CRC Press · 2014

See also:
2014DigitalMicroorganisms and Fermentation of Traditional Foods (Food Biology Series)